Heat a large saute pan with enough oil to cover the bottom.

Add brussel sprouts and dried spices. Toss. Saute on medium low heat until nearly tender, but still tough.

Add 2 tablespoons of butter and brown sugar. Toss. Saute briefly until butter is incorporated.

Carefully add rum. Watch for flames. Don't freak out if you have a huge flame, it will cook out. This probably wont happen unless excess oil and/or alcohol partially contact burner flame.

Cook until alcohol is evaporated or until brussels are caramelized and fork tender, about 5-7 minutes.

Toss with remaining butter if desired.

Variations; Bacon, maple syrup, pecans, walnuts, sweet potatoes, mustard, bourbon, squash, shallots